Feta Spanokopitas
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 teaspoon red pepper flakes
- 1 (10-ounce) package fresh spinach
- 1 tablespoon coarsely chopped garlic
- 2 cups ( 12 ounces) crumbled feta cheese
- 1 cup (8 ounces) ricotta cheese
- 1 egg, slightly beaten
- ¾ cup chopped pistachios, divided
- 6 sheets phyllo pastry, thawed
- 2 tablespoons melted butter
Instructions:
Flaky phyllo sheets are layered with a savory spinach and feta cheese filling. Spanakopita can be made as a "pie" or pita, or as individual phyllo triangles.
- In a skillet, heat the oil over medium-high heat; add the onion, red bell pepper, and red pepper flakes. Sauté, stirring occasionally, until the vegetables are browned. Add the spinach and garlic; sauté until the spinach begins to wilt, 2 to 3 minutes. Remove from the heat.
- In a bowl, combine the cheeses, the egg, ½ cup of the pistachios, and the spinach mixture. Set aside.
- Divide the phyllo into two stacks of 3 sheets each. Cut each stack into 3 equal strips. Cover the strips of unused phyllo with a damp towel while working with the pastry. Place about ½ cup of the spinach mixture on one strip, 2 inches from the bottom. Fold the corner of the pastry over the filling to start forming a triangle. Fold from one corner to the opposite side, as you would a flag, for the entire strip.
- Preheat the oven to 400°F and repeat with the remaining strips. Place the pastries on a baking sheet; brush with melted butter. Sprinkle with the remaining finely chopped pistachios. Bake for 25 to 30 minutes or until the pastry is lightly browned.